Christmas Fruit Kebabs
This Christmas Fruit Kebabs recipe brings a little red and green to the table without switching on the oven. Watermelon, strawberries and green grapes give the skewers their festive colours, while pineapple adds a sweet, tangy bite. They suit a hot South African Christmas beautifully, especially after a generous lunch.
A simple lime-yoghurt dip gives everyone something creamy to spoon alongside the fruit. Choose ripe fruit that still feels firm, and cut the larger pieces to a similar size so the kebabs are easy to eat. You can assemble them a few hours ahead and keep them covered in the fridge. Put out a small platter at a time, then top it up with chilled kebabs as needed.
Ingredients
For the fruit kebabs
For the lime-yoghurt dip
Instructions
- 1Rinse the strawberries, grapes and mint under cool running water. Pat dry gently so the finished platter does not become watery.
- 2Cut the watermelon and pineapple into roughly 2.5 cm pieces. Leave small strawberries whole and halve any large ones lengthways.
- 3Stir the yoghurt, honey, lime juice and lime zest together in a small bowl until smooth. Cover and refrigerate while you assemble the kebabs.
- 4Divide the fruit into 12 roughly equal portions. Thread each portion onto a skewer, alternating the colours and pushing the skewer through the centre of each piece. Leave a clear handle at one end and do not pack the fruit tightly.
- 5Lay the kebabs in a single layer in a shallow container or on a platter. Cover and refrigerate until serving; they can be served straight away if the fruit is already cold.
- 6Transfer to a clean serving platter if any juice has collected underneath. Scatter over the sliced mint and serve with the chilled dip, allowing two kebabs per person.
Nutrition (per serving)
- Calories
- 108 kcal
- Carbohydrates
- 24 g
- Protein
- 2.3 g
- Fat
- 1.5 g
- Saturated fat
- 0.8 g
- Sugar
- 20 g
- Fibre
- 1.7 g
- Sodium
- 17 mg
- Cholesterol
- 4 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Prepare the kebabs up to 4 hours ahead for the best texture. Keep them covered in the fridge and add the mint just before serving.
- On a hot Christmas day, set out small batches and keep the rest chilled. Refrigerate within 2 hours, or within 1 hour if the temperature is above 32°C.
- Choose firm watermelon rather than very soft, overripe fruit: it is less likely to split when threaded. There is no need to soak wooden skewers because these kebabs are not cooked.
- For young children, remove the fruit from the pointed skewers, quarter the grapes lengthways and cut the remaining fruit into age-appropriate pieces.
Frequently asked questions
Can I use different summer fruit?
Yes. Firm spanspek, mango or peeled kiwi fruit can replace some of the fruit by weight. Avoid very soft fruit, and remember that apple and banana will brown once cut.
Can I make the dip dairy-free?
Use an unsweetened dairy-free yoghurt in place of the full-cream yoghurt. For a vegan version, replace the honey with maple syrup as well.
How do I store leftovers?
Refrigerate leftover kebabs and dip separately in covered containers and eat within 24 hours for the best quality. Discard any that have been left out beyond the safe serving times above.
